These Easy, Guilt-Free Chocolate Waffles taste so decadent and rich you won’t believe they are gluten-free, grain-free and low carb!
These waffles are deep, dark chocolatey goodness on their own, but why not over-indulge and top them with this keto peanut butter cheesecake dip or with whipped cream and a few berries!
To make future breakfasts a breeze, I like to make extra waffles, then store them in the freezer for a quick to grab-n-go breakfast. Just be sure to separate the waffles with parchment when freezing so you can take them out one-by-one. To reheat, just pop one in the toaster at the “light” setting.
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- Spray coconut oil to grease waffle iron
- 3 cups finely ground almond flour
- ¾ cup cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 cup granulated stevia/erythritol mix
- 4 Tablespoons coconut oil, melted
- 8 large eggs from pastured hens
- 2 Tablespoons vanilla extract
- 1 cup milk of choice, nut milk or dairy works equally well
- Preheat waffle iron.
- Spray waffle iron with coconut oil.
- In a medium bowl, using a whisk, combine almond flour, cocoa powder, sea salt, baking soda, and sweetener. Mixture should be free of lumps.
- Add coconut oil to the dry ingredients and whisk until incorporated.
- Add eggs, vanilla, and almond milk and stir batter until smooth.
- Bake in batches in waffle iron using manufacturer's instructions. Be careful not to overfill as the batter rises and may overflow the waffle iron.
- Calories: 268
- Fat:22.9 grams
- Carbs: 9.5 grams*
- Fiber 5.1 grams
- Protein 11.1 grams
- Net carbs: 4.4 grams
- *erythritol is not included in this calculation. For the calculation, the milk used was unsweetened almond milk.